The significant amount of finished product waste is a critical deficiency in the supply chain of the pastry and bakery sector because it generates additional costs and negative social and environmental impacts. The objective of this research was to design and validate a logistics proposal that arises from the interaction between the key factor, the control mechanisms for production planning, and two key stakeholders: owners and workers in the sector. The chosen logistics proposal consists of adjusting the demand forecast through the analysis of the Pareto Diagram and documenting standardized processes, including monitoring indicators. For this purpose, a non-experimental design of descriptive scope with a four-phase methodological structure was used and each phase was validated in collaboration with ten experts of the sector who were chosen intentionally rather than probabilistically and following a selection criteria. First, system dimensions were detected using a cause tree, then key factors were identified with the Cross Impact Matrix. Subsequently, stakeholders were prioritized through the Power and Interest Matrix and finally, the proposals were prioritized using the Importance and Governance Matrix. The main findings identify customers, owners and workers as key stakeholders, and inventory rotation, control mechanisms and quality culture as key factors, and when interrelated, strategies were proposed and then prioritized to select the final proposal which was possible through the expert assistance. New lines of research should be aimed at replicating the model in other sectors with perishable products, such as restaurants or cafes, and exploring predictive analysis to forecast demand.